Gather by the grill

It's the season for some 'cue

Desspite the recent ups and downs of the weather, summertime’s arrival shortly is when the grillin’ is easy.

If the idea of longer, warmer days has you eager to reach for the tongs, it’s time to get your grilling game on before the season is in full swing.

With Memorial Day weekend around the corner or whether you just want to enjoy being outdoors with family and friends, forgo the oven and step on outside And, of course, it’s always fun to expand your culinary skills by incorporating new flavors into grilled cuisine.

For the best results on the grill, keep these tips in mind.

Get ready before you light up. Even more than with indoor cooking, grilling requires you to be prepared. Mise en place is everything. Have your tools, meat, vegetables, brushes, platter, cutting boards, utensils, sauces, sides, condiments, and hungry mouths ready before you light up. Make sure you are ready when it is.

Vary the heat. Not all heat is created equal. Keep one part of the grill hot, another cooler. This way, nothing gets overcooked.

Know when it’s done. For non-stick grilling, let your food get good and hot (and get those enticing grill marks) before you try to flip it over.

Give it a rest. Don’t eat right away. For maximum flavor and juiciness, give meats at least a 10 minute rest, so the heat and juices equalize.

Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.

Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread arugula pesto over dough. Top with ricotta, ham (if using), corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.